Preparation

Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chili powder; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 2 soup bowls; top with cheese and serve.

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This is hands down
the best - and
easiest - veggie
chili that I've ever
made. I had to
substitute garlic &
olive oil tomatoes
for the Mexican ones
(not available in
Canada) so I added
in a bit of chipotle
to give some more
kick. Even my meat
eating 70+ year old
father liked it. One
important note is
that it makes far
more than 2 servings
- I'd say 4 at
least.

straw6erry from Toronto, ON / 02.11.13

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I made this sans cheese and with a packet of medium-hotness chili seasoning since I was out of chili powder. It was delicious. I love high-protein, low-fat dishes and this one was certainly tasty. If you like processed soy protein and you like the Yves prepared dishes, you'll probably love this recipe. It was perfect with slices of sourdough bread, and I stirred in some small curd cottage cheese to make it even heartier (and cool it down!). It's a great cold-weather dish that comes together in minutes.

akalish from New York, NY / 11.27.09

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this is a really good, very easy recipe. the only changes I made: didn't use stewed tomatoes - just used regular diced. I used the mexican version of veggie crumbles (from yves) and also added diced red and green peppers to the onions. I'll definitely make this again.

Michelle from New York / 07.13.04

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This is the best vegetarian chili recipe I've come across...even the meat eaters in the family like it! I like to tweek it a bit. I use Frieda's brand soy taco meat, Rotel tomatoes, add chopped garlic, chopped jalepenos, some corn, black and kidney beans and add chopped
cilantro at the end. It jazzes it up!! It's good served over rice. Along with the cheese, add some chopped avocado and dollop of sour cream on top. A meal in a bowl! great on a cool night in Texas!

A Cook from Austin, TX / 12.17.03

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It might be ok for some tastes, but I would not call this a spicy chile by any standards. It lacks body as well as true taste.

Charles Wickstrom from Plainville, Ct. / 02.22.03

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try browning the veggie crumbles in garlic and onion before adding it to the rest of the stuff... it asdds flavor and gives it a better, less chewy texture.

Angelica from Atlanta, GA / 12.09.02

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A great basic recipe for chili - I had never made chili before, and had read several so-called simple recipes calling for an outrageous ammount of prep work. This recipe is painless, just combine the ingredients and let it go. I have successfully made veggie, turkey and beef version of this recipe (browning the meat first with the onion and the chili powder)--which is much better after several hours of simmering. Add more chili, some cumin, and some hot pepper.

Timothy Russell from Washington, DC / 04.16.02

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I would add green bell pepper to this dish. I followed posted advice and added more chili powder, bay leaf. I also added chopped garlic with the onions. Definitely lots better the day after!

A Cook from Hermosa Beach, CA / 03.10.02

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The easiest and best chili I have ever made. I did take other reviewers' advice and added a bit of cumin seed and some canned jalapenos for heat. Fabulous.

A Cook / 02.04.02

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This chili was a little bland. I was disappointed with the veggie crumbles. They had an odd, chewy texture with little flavor.